Roasted Chicken Salad
A purchased rotisserie chicken makes this salad a snap.
-Recipe brought to you by Velveeta Shells and Cheese and Relish Magazine (relishmag.com)
Velveeta Shells and Cheese is a very versatile, smooth and creamy side dish that goes well with everything, including this roasted chicken salad by Bruce Weinstein and Mark Scarbrough, food writers in Colebrook, Ct. For this recipe, cook the corn and beans until just crisp-tender. Serve with a side of Velveeta Shells and Cheese for a delicious dinner.
Makes 8 Servings
1 (2 1/2- to 3-pound) cooked rotisserie chicken
1 3/4 cups cooked green beans, cut into 1-inch pieces
1 3/4 cups cooked corn kernels (about 3 ears)
1 chopped red bell pepper
1/2 cup chopped fresh basil
1/4 cup pine nuts, toasted
2 garlic cloves, crushed
1/3 cup extra virgin olive oil
1/4 cup red or white wine vinegar
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1. Remove skin from chicken, discard. Remove meat from bones and chop. You should have about 4 cups of meat.
2. Toss chicken, beans, corn, bell pepper, basil and pine nuts in a large bowl.
3. Whisk garlic, oil, vinegar, salt and pepper in a bowl; pour over salad, tossing gently.
Per serving: 320 calories, 19g fat, 75mg chol., 27g prot., 10g carbs., 2g fiber, 370mg sodium
This delicious recipe is brought to you by Velveeta and Relish magazine.
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